2 tbsp. (1/4 stick) butter
5 shallots or green onions, finely chopped
1 tbsp. plus 2 tsp. chopped fresh thyme or 1 1/2 tsp. dried, crumbled
2 c. whipping cream
1/2 lb. Gorgonzola cheese crumbled
Freshly ground pepper
1 1/2 lbs. fusilli, penne or ziti pasta
1 c. walnuts, coarsely chopped
1/2 c. freshly grated Romano or Parmesan cheese (about 2 ounces)

Melt butter in heavy medium skillet over medium heat. Add shallots and saute until translucent, about 5 minutes. Stir in thyme. Add cream and Gorgonzola and stir until cheese melts and sauce thickens slightly. Season with pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before using.)

Cook pasta in large pot of rapidly boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return to pot. Add sauce and stir over low heat until pasta is coated. Mix in walnuts. Transfer to serving dish. Sprinkle with Romano cheese and serve immediately.